Guineitos Verde

I had some left over green bananas from making pastels the other day and decided to whip up some guineitos con cebollas for dinner.

I usually like to have guineitos with scrambled eggs in the late morning.  But you can eat them at any time of the day really.  Alone or with rice and beans on the side.

Serving: 3-4 people

1 quarter of an onion

About 5-6 guineitos (green u ripened bananas)

1/2 a cup of white vinegar 

1/3 cup of olive oil 

1 teaspoon of salt 

Peel and cut bananas about 1/2 inch thick.

Boil until tender (poke with fork).

Drain and set aside in separate bowl.

Slice onion

Pour oil many vintages into small sauce pan on medium to high heat.

Add onions to sauté. 

Pour mixture of onions, oil and vinager on to green bananas. 

Serve 

Heladitos de Tres Leches con Crema de Coco (Three Milks with Coconut Cream Ices)

The kids love it and it's EASY and QUICK to make.  You just have to wait a few hours so they can freeze.  But prepping is a breeze.  

What you need: 

1 can of cream of coconut

1 can of evaporated milk

1 can of coconut milk

1 cup of whole milk (you can also use heavy cream)

4 cinnamon sticks

1 table spoon of whole cloves

Blender!

What to do:

Add all your liquid ingredients to your blender and mix

1 cup of whole milk

Mix

Once you have mixed everything well, add about 2 cups of your mixture into a pot and heat on medium (do NOT boil)

Add your cinnamon sticks and cloves to the pot and heat for about 10-15 minutes so that all the flavors soak into the mixture

Drain the mixture in the pot back into the mixture in the blender and mix all together again

Pour into shot glasses 

Sprinkle cinnamon powder to garnish

Popsicle sticks are optional (insert your popsicle sticks about an hour after your shots have been in the freezer or until the shots are hard enough so that the sticks stay up).

Once frozen, they are ready to eat.  ENJOY!  Buen Provecho!

Locrio de Salchicha (mixed rice with vienna sausages) Estilo Dominicano

What you need: This amount serves my family of 2 adults, 2 teens, 1 toddler and 1 six year old... AND THEN SOME

Caldero (this rice tastes best when cooked in a caldero); you can order from amazon
1/3 cup of sofrito (How to make basic sofrito is in my first Blog for June 2014)
4 cans of Vienna Sausages
2-3 links of sweet sausages (optional)
1/2 cup of Canola or Vegtable oil
1/2 teaspoon of vinegar
2 packs of sazon with Achote and culantro (found at any super market in the goya section)
5 1/2 cups of rice
6 cups of water

Remove your salchichas from the can and rinse

Chop them up in about 1/2 inch sizes

Cut up your sausage

Heat up your caldero

Add the 1/2 cup of oil to the pot

Cook your sausage on Medium high

Add your vienna sausages/salchichas to the same pot right on top of the sweet sausage

Add your sazon/seasoning 

Mix everything up

While that is cooking; wash your rice and add to caldero (pot) once all cleaned up

Since we are cooking 5 1/2 cups of rice, add 6 cups of water to the pot; cook on high

The rice will start to dry

Once you see that the water has evaporated; cook on low and cover up for 1/2 hour

After a 1/2 hour, turn your rice over (mix up) so that the rest of it can cook

Serve; ready to eat

This dish is excellent with a scoop of bean stew right on top